INGREDIENTS
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2 lbs boneless rib-eye steaks, cut 1/2 inch thick
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2 Tbsp table salt, for brine
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Vegetable oil, for frying
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4 cups self-rising flour, such as White Lily (see Tyler's tip here)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 Tbsp kosher salt
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1 tsp fresh black pepper
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1 scallion, green part only, chopped